A blog about food, focusing on vegan cooking for one person (or two small eaters).

Search This Blog

Monday, March 23, 2015

Dark Chocolate Thumbprint Cookies for One

If you’re in the mood for some crunchy coconut and some
fabulous chocolate, this is the cookie you’ve been waiting for. The recipe is
easy, but the result is fancy—it’s too bad you’re not going to share these!

For
the Cookies:

2
TBLSP bittersweet chocolate chips (at least 60% cocoa)

1
TBLSP coconut sugar (or fine granulated sugar)

1
TBLSP non-dairy milk (I like almond, but coconut would be very good)

Splash
of vanilla extract

A
pinch of sea salt

1
cup unsweetened shredded coconut

For
the Chocolate Filling:

1
½ TBLSP bittersweet chocolate chips (at least 60% cocoa)

¾
teaspoon coconut oil

Preheat the oven to 350 degrees Fahrenheit. Line a baking
sheet with parchment paper.

In a double boiler, melt the chocolate with the sugar, milk,
vanilla, and salt. Stir it constantly until it’s fully melted and combined. Don’t
dump the pan in the sink, though, because you’re going to want it in a minute.

Remove the bowl from the heat and stir in the shredded
coconut. Let it sit for about 5 minutes to gather all its coconutty goodness
and to better facilitate holding together.

Scoop up a very full TBLSP of the dough and roll it between
your hands to form a 1-inch ball. Place the ball on the prepared baking sheet and
repeat with the rest of the dough, placing them about 1-inch apart. You should
have three or four cookies.

With your thumb, a finger, or the back of a spoon, make an
indentation in the top of each doughball.

Subscribe To

Follow by Email

About Me

I've been a vegetarian in some form or other since I was a teenager. I never liked meat (especially red meat), and I won the battle with my mother when I was 17. Now, back then, you have to realize, it was hard to get tofu or other non-animal proteins in a regular grocery store, so although my general health improved (I stopped getting colds and flus, and I gained enough weight to stop looking like a holocaust survivor), I started having digestive problems.

Western doctors knew even less about nutrition than they know now, Mine suggested that I eat chicken or fish about twice a month to keep my body's own enzymes and acids to a decent level, and then stress wouldn't send me into such a miserable zoo of pain. So I did it. It worked pretty well for quite a while. But in 2006, I went vegan, now that it's easy enough to get non-animal proteins.

Now I'm starting a third blog, on vegan cooking for one (or two). It started with coming home from rehearsal and wanting just one cookie. But then it got fun--what else could I make that didn't involve leftovers, or, in the case of baked goods, guilt for eating the whole batch. And I thought I'd share this collection of recipes that I've accumulated.